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Predication of Glycemic Response of Extruded Pulse Products Using <i>In Vitro</i> Analysis

2016· article· en· W4389034333 on OpenAlexaffabout
Sijo Joseph Thandapilly, Rebecca C. Mollard, Julianne Curran, Danielle R. B̀ouchard, Peter J.H. Jones, Nancy Ames

Bibliographic record

VenueThe FASEB Journal · 2016
Typearticle
Languageen
FieldNursing
TopicFood composition and properties
Canadian institutionsUniversity of New BrunswickUniversity of ManitobaAgriculture and Agri-Food Canada
Fundersnot available
KeywordsGlycemicFood scienceStarchExtrusionChemistryGlycemic indexIn vitroResistant starchPulse (music)BiochemistryBiotechnologyMaterials scienceBiologyInsulin

Abstract

fetched live from OpenAlex

Whole pulses have been extensively studied for their favourable effects on post‐prandial glycemic control in several acute human studies. Despite the large body of evidence showing the glycemic control benefits of pulse flours and fractions, the optimal dose and combination of pulse flours and fractions that should be integrated into commercial products is unknown. Moreover, the impact of processing, such as extrusion, on glycemic response of pulse products has not been thoroughly examined. Accordingly, the current study used an in vitro model to predict the glycemic response of various pulse products, in order to identify potential formulations for human acute feeding trials. Test products comprised of pulse flours (pea, lentil, bean, chickpea) incorporated into extruded snack products at a rate of 40% (replacing corn ingredients). Pea fractions were added to extruded breakfast cereals both as individual ingredients (fibre vs. protein vs. starch) and in different combinations (e.g. fibre + protein; protein + starch; starch + fibre). Current study results showed that addition of pulse flours into extruded corn snacks led to a lower in vitro glucose release (g glucose/100g sample) over 360 min compared to an all‐corn extruded snack. While, combinations of fractions (fibre + protein and fibre + protein + starch) incorporated into extruded oat cereal had lower in vitro glucose release (g glucose/100g sample) over 360 min compared to all‐oat cereal. Analysis of raw material versus processed products showed that processing methods increased the level of starch damage and in vitro glycemic release. In summary, current study results indicate that incorporation of pulse flour or fractions into commercially processed food products will help to improve the glycemic profile of the products. This study results will aid in choosing the right pulse products for human clinical trials based on their in vitro response. Moreover, it will also provide processors with information on how processing influences the nutritional composition and the resulting glycemic response. Support or Funding Information Funding from Alberta Pulse Growers and Saskatchewan Pulse Growers

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

How this classification was reachedexpand

Full frame machine prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.

metaresearch head score (Codex)0.001
metaresearch head score (Gemma)0.001
Version: metacan-v3-hybrid-931329e0061cValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Bench or experimental · Consensus signal: Bench or experimental
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.002
Threshold uncertainty score0.005

Distilled classifier scores by category (both heads)

CategoryCodexGemma
Metaresearch0.0010.001
Meta-epidemiology (narrow)0.0010.000
Meta-epidemiology (broad)0.0010.001
Bibliometrics0.0000.001
Science and technology studies0.0000.000
Scholarly communication0.0010.000
Open science0.0000.000
Research integrity0.0010.001
Insufficient payload (model declined to judge)0.0010.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.026
GPT teacher head0.263
Teacher spread0.237 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it

Classification

machine, unvalidated

Machine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.

The models applied no category: nothing in the taxonomy fit this work.
Study designBench or experimental
Domainnot available
GenreEmpirical

How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".

Quick stats

Citations0
Published2016
Admission routes2
Has abstractyes

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